Ingredients

Method

Oil the sides of a 20 cm x 30 cm cake tin, and line with cling wrap, with a few inches of extra cling wrap hanging over the sides. Then oil or butter the cling wrap and place a piece of rice paper in the bottom. Set this aside until later.

Heat an oven to 200 degrees Celcius, and roast the hazelnuts on a baking tray for 5-7 minutes or until they begin to darken.

Allow hazelnuts to cool in a bowl and shell off any husks as well as you can, leaving nicely roasted nuts.

Place egg whites in a mixing bowl in preparation for later.

Place honey in a saucepan and gently heat until it reaches 120 degrees Celcius (you need to have a candy thermometer to hand), then remove from heat.

Place brown sugar, glucose and water in another saucepan, and gently heat and stir until it reaches 127 degrees Celcius (ideally higher, but I couldn’t achieve this), then remove from heat.

Whip the egg whites to soft peaks, and while the beaters are still running, gradually pour the honey down the side of the bowl, followed by the sugar syrup. Keep beating for another five minutes, or until the whole thing has seized up.

Remove the beaters and fold the Nutella and nuts through the mixture (it doesn’t matter if the nuts are still warm).

Spoon the mixture into the pre-prepared cake tin, pushing it right to the corners, and ensure even coverage. Place another piece of rice paper on the top and wrap the cling wrap over.

Place another cake tin on top of the nougat mixture, weighted with something heavy, squashing the mixture down. Leave overnight.

Keep in the fridge to firm it up before slicing. Use a clean, sharp knife, and serve immediately.